October 03, 2016
Comfort Food, Dinner, Main Dish,
Casseroles, Beef, Ground Beef, Pork, Pork Sausage, Vegetables, Eggplant, Italian, Entertaining, Fall/Autumn, Sunday Dinner, Winter, Dutch Oven, Oven Bake, Skillet, Gluten-Free, No Eggs, Canned Tomatoes, Make it from a box more
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"This isn't light eggplant parm.....this is full on meat sauce eggplant parm!"
Cook ground round in a skillet until browned, stirring to crumble the meat. Drain, reserving 3 tablespoons drippings. Set the meat and drippings aside.
Cook the sausage in the skillet until browned, stirring to crumble the sausage. Drain, set aside.
Combine the ground round, reserved drippings, tomatoes, and the next 9 ingredients in a Dutch oven. Cook, uncovered, over medium-low heat for 2 hours. Remove and discard the bay leaves.
Cut the eggplant into 1/4 inch slices. Saute eggplant in olive oil in a large skillet over medium high heat until almost tender; drain.
Spread 1 1/2 cups tomato mixture in a 13 x 9 x 2 inch baking dish. Layer half each of eggplant slices, shredded mozzarella cheese, grated Parmesan cheese, sausage, and tomato mixture; repeat layers. Top with mozzarella cheese strips.
Bake at 350° for 45 minutes or until lightly browned and thoroughly heated.
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I made this as instructed and it was divine!!!
One of my favorite dishes - loved the sauce. All you need is a salad and you have a great meal. Made only a few changes - less sugar in the sauce and used less oil for the eggplant.